Mediterranean Chicken with Tomatoes, Olives, and Fennel
This Mediterranean Chicken dish is a delightful blend of flavors, featuring tender, bone-in chicken roasted to golden perfection alongside sweet tomatoes, briny olives, and aromatic fennel. It’s an ideal meal for meal prep—simply prepare in advance and reheat when you're ready to serve, or whip it up quickly for a satisfying weeknight dinner. The inclusion of quality Greek olives and the unique sweet and anise-like flavor of fennel elevates this dish, making it both comforting and refreshing. Pair it with a light spinach salad dressed in lemon vinaigrette and crusty grilled pita bread, complemented by a glass of fine Pinot Noir to enhance the overall dining experience.
6
Servings
N/A
Calories
12
Ingredients
Ingredients
chicken
3.5 lbs (bone-in or skin-on thighs and breasts or cut-up chicken pieces)
fennel bulb
1 (thinly sliced (about 3/4 lb))
fennel leaves
1/4 cup (finely chopped)
large onion
1 (cut in half and thinly sliced)
whole tomatoes
1 (15 ounce) can (with juices)
white wine
1/4 cup (or chicken broth if preferred)
Greek olives
1/2 cup (pitted)
minced garlic
2 teaspoons (fresh)
olive oil
2 tablespoons (for sautéing)
salt
to taste (for seasoning)
pepper
to taste (for seasoning)
lemon
1 (cut into wedges for serving)
Instructions
1
Heat olive oil in a large sauté pan over medium heat. Once hot, add the chicken pieces skin-side down. Cook the chicken until all sides are beautifully browned, about 5-7 minutes per side. Remove the chicken from the pan and set aside on a plate lined with paper towels to drain any excess oil.
2
In the same pan, add the sliced fennel, onions, and minced garlic. Sauté until the vegetables are softened and lightly caramelized, approximately 5-7 minutes.
3
Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. Add the canned tomatoes, fennel fronds, salt, and pepper. Bring the mixture to a boil.
4
Once boiling, carefully place the browned chicken back into the pan. Reduce the heat to a simmer, cover, and cook for about 30 minutes, or until the chicken is tender and fully cooked through. In the last few minutes of cooking, stir in the pitted Greek olives to warm through.
5
Transfer the chicken and sauce to a serving platter, and serve family-style alongside toasted or grilled pita, your favorite salad, and fresh lemon wedges for squeezing over the dish just before enjoying.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Chicken with Tomatoes, Olives, and Fennel?
It is a flavorful one-pan dish featuring bone-in chicken roasted with tomatoes, Greek olives, and aromatic fennel.
How many people does this recipe serve?
This recipe is designed to yield 6 servings.
What type of chicken is best for this recipe?
The recipe calls for 3.5 lbs of bone-in or skin-on chicken, such as thighs, breasts, or cut-up pieces.
Can I make this dish ahead of time?
Yes, it is ideal for meal prep as it can be prepared in advance and reheated when ready to serve.
What does fennel taste like in this dish?
Fennel provides a unique sweet and anise-like (licorice) flavor that elevates the dish.
What kind of olives should I use?
The recipe recommends using 1/2 cup of pitted Greek olives.
How long does it take to brown the chicken?
The chicken pieces should be cooked skin-side down for about 5-7 minutes per side until beautifully browned.
What can I use instead of white wine?
You can substitute the 1/4 cup of white wine with chicken broth if preferred.
How should I prepare the fennel bulb?
The fennel bulb should be thinly sliced, which should amount to about 3/4 lb.
When do I add the fennel fronds?
Add the finely chopped fennel fronds (leaves) when you add the tomatoes, wine, salt, and pepper to the pan.
How long does the chicken need to simmer?
After browning, the chicken should simmer in the sauce for about 30 minutes or until tender.
What is the recommended way to serve this dish?
Serve it family-style on a platter with toasted pita, a salad, and fresh lemon wedges.
Do I need to peel the tomatoes?
The recipe uses one 15-ounce can of whole tomatoes with their juices, so no fresh peeling is required.
What should I do with the browned bits in the pan?
When you pour in the wine or broth, scrape up the browned bits from the bottom of the pan to incorporate that extra flavor into the sauce.
What kind of wine pairs well with this meal?
A glass of fine Pinot Noir is suggested to enhance the overall dining experience.
How many ingredients are in this recipe?
There are a total of 12 ingredients including the seasonings and garnish.
Is this a one-pan recipe?
Yes, everything is prepared in a single large sauté pan, making it an easy-to-clean meal.
What salad goes well with Mediterranean Chicken?
A light spinach salad dressed in a lemon vinaigrette is highly recommended.
When should I add the garlic?
The minced garlic is sautéed with the sliced fennel and onions for about 5-7 minutes until softened.
What do I do with the lemon wedges?
Lemon wedges are served on the side to be squeezed over the chicken just before eating.
Is the chicken skin removed?
The recipe suggests using skin-on chicken pieces to achieve a golden brown texture during the initial sauté.
When do the olives go into the pan?
The olives should be stirred in during the last few minutes of cooking just to warm them through.
How should the onions be cut?
The onion should be cut in half and then thinly sliced.
Is this dish considered healthy?
Yes, it is tagged as a healthy Mediterranean dish featuring lean protein and fresh vegetables.
Can I use chicken breast for this?
Yes, bone-in or skin-on breasts are suitable for this recipe.
Does this recipe include sugar?
No, this recipe does not call for any added sugar.
What temperature should I use to brown the chicken?
The chicken should be browned over medium heat.
How much olive oil is needed?
You will need 2 tablespoons of olive oil for sautéing the chicken and vegetables.
How much garlic is required?
The recipe calls for 2 teaspoons of fresh minced garlic.
What provides the saltiness in this dish?
The briny Greek olives and added salt to taste provide the savory, salty notes.